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Recipe for Apple Pie by Dawn’s Recipes

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Recipe for Apple Pie by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Pie. This dish qualifies as a Easy level recipe. It should take you about 2 hr 25 min to make this recipe. The Apple Pie recipe should make enough food for 1 pie.

You can add your own personal twist to this Apple Pie recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Pie recipe.

Ingredients for Apple Pie

  • 1/2 cup all-purpose flour, plus more for sprinkling
  • 3 tablespoons granulated sugar, plus more for sprinkling
  • 1 teaspoon kosher salt
  • 1/4 cup grated sharp Cheddar (grated on large holes of grater)
  • 2 sticks (16 tablespoons) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • 6 tart apples (Pink Ladies ideally), peeled, cored and sliced 3/8-inch thick (about 8 cups)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1 tablespoon heavy cream
  • 1 large egg
  • Vanilla ice cream, for serving

Directions for Apple Pie

  1. For the double pie crust: In a food processor or quickly using your fingertips, combine the flour, sugar, salt, Cheddar and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add 2 more tablespoons of water at a time; you can always add more water but not more flour, so careful not to add too much!
  2. Gather the dough into two balls and plop them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick.
  3. Pop them in the fridge for at least 30 minutes while you busy yourself with the other stuff.
  4. For the apple filling: Preheat the oven to 375 degrees F. Combine the apples, sugars, flour, cream, lemon, vanilla, cinnamon, salt and cloves in a bowl until everything is lightly coated.
  5. Let the dough sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the dough as well as the surface you’re rolling on. Roll out each disc to a 12-inch circle about 1/8-inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Roll the dough up onto the rolling pin, like a spool, and place onto a 9-inch pie dish, lining up with the center of the pan. Gently unroll and press down to line the pie dish with the dough. Fill with the apple slices, mounding a bit in the middle, and cover with the other layer of dough. Cut off the excess dough, leaving a 1-inch border around the dish. Pinch the edges to flute together (or press with a fork if that’s easier) and cut three small vents into the pie.
  6. For the egg wash: Whisk together the cream and egg in a small bowl. Brush over the top of the pie. Sprinkle with granulated sugar and bake on the center rack until golden brown, 50 to 60 minutes. (If the edges brown too quickly, cover with aluminum foil.)
  7. Let the apple pie cool until it’s just warm before cutting. Serve with vanilla ice cream.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Apple Pie recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Pie Crust Recipes
  • Pie Recipes
  • Apple Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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